Eggless Almond Puff Cookies

Happy New Year everyone! Hope you all had a relaxing holiday. I'm excited to be guest-blogging the first post of 2011.

I made these amazing cookies while visiting my sister Kanchana in Chicago over the break. I had one week off from work and made the most of it by spending time with the people I love and baking lots of yummy treats for them!

The most popular item was definitely the eggless almond puffs. They have a delicious, naturally sweet almond flavour plus they are full of healthy fats and vitamin E. This low-sugar recipe only has two tablespoons of the sweet stuff plus a bit of confectioners' powder dusted on top.

These bite-sized goodies will last in an airtight container up to a week but they probably will be gobbled up before that. I hope you try it.

~Savithri


Eggless Almond Puffs Recipe
Makes about forty 1 1/2 - inch balls

Preheat the oven to 300°F. Beat until soft:
    ½ cup (1 stick) unsalted butter
Add and blend until creamy:
    2 tablespoons sugar
Add:
    1 teaspoon vanilla
Measure, then grind in a nut grinder:
    1 cup blanched ground almonds. To blanch, soak almonds in hot water for a few minutes, then the skin will come loose and you can pop them out. Dry them with a paper towel, or pop in the oven while it preheats for about five minutes, then grind.

Sift before measuring:
    1 cup cake flour
Stir the ground almonds and the flour into the butter mixture. Roll the dough into small balls. Place balls on a greased cookie sheet and bake about 30 minutes. Roll while hot in:
    Confectioners’ sugar
To glaze, put the sheet back into the oven for a minute. Cool and serve.  ( I didn't actually put them back in the oven and they turned out fine!)


Wait for the cookies to cool completely before storing them in a container. If you don't, the glaze will smudge and you'll have cookie crumbs ruining the pretty finish.

*Recipe adapted from Joy of Cooking.

9 comments:

Nags said...

these look lovely! will surely try!

Ms.Chitchat said...

Very interesting puff cookies,loved the texture. Bookmarked!!!!

Sowmya said...

Hey Savitri! Thanks for posting this recipe......i know i had been nagging you a lot over the weekend for it :D.....i will definitely try it.........thanks for making such awesome goodies for us last weekend!

Pooja said...

The cookies look great. I would love to try them, but was wondering what do you mean by cake flour? Just all purpose flour or something else? Thanks

Anonymous said...

Dear Savithri:
With your dad and me being there you rose to the occassion with great spread of eggless goodies.
Yes , these puffs were delectable, especially seeing the young todlers munching on them. There were other items which were my favourite too. Hope you will add them on the blog as I am inspired to bake too( means I want to eat them with friends at the Cleveland Aaradhana - it would be a welcome item for those who need very limited sugar and still crave a little treat.)
Amma
Merci for the treats!

Savithri said...

Hi Pooja,

I actually used all purpose flour and it worked out fine.

Cake flour is used for baked good with a delicate texture or for light cakes.

It has a low protien content and is chlorinated which breaks down the strength of the gluten. This makes it smooth and velvety.

A substitute is 3/4 cup all purpose flour and 2 tbsp corn starch.

You can read more about it here:
joyofbaking.com/flour

Happy Baking!
~Savithri

amino acids vitamins said...

Vanilla adds flavor to the almond puff cookies even without egg.

www.ChiCha.in said...

hii.. Nice Post

Thanks for sharing

Doug Barnard said...

Looks delicious! What a great taste and mouthfeel this must have, thanks!